Ingredients

Instructions

1. 1

   Place the diced bacon in a skillet over medium heat and cook until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve the rendered fat if you wish to use it for frying later.

2. 2

   Using the fine side of a box grater, grate the peeled potatoes into a large bowl. If the mixture is very watery, drain off the excess liquid that accumulates at the top.

3. 3

   Add the crispy bacon, minced garlic, egg, flour, dried marjoram, salt, and black pepper to the grated potatoes.

4. 4

   Mix everything thoroughly until a cohesive batter forms. The consistency should be thick but spreadable.

5. 5

   Heat about 1/4 inch of oil (or lard) in a large frying pan over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle immediately.

6. 6

   Spoon about 1/4 cup of the potato mixture into the hot oil for each pancake. Use the back of the spoon to flatten them into thin rounds.

7. 7

   Fry for 3-4 minutes on each side until deep golden brown and crispy.

8. 8

   Remove the pancakes from the pan and let them drain on a plate lined with paper towels before serving hot.